If you follow me on twitter, you’ll know that I got 2 pints of fresh blueberries from my volunteer CSA shift last week when some unlucky soul forgot to pick them up. I was so excited for these blue beauties – I didn’t sign up for a fruit share this seasons, so it was a sweet surprise. And sweet they were – these were some of the most delectable blueberries I’ve had in a while. Tweaking a apple crisp recipe from Mark Bittman’s How to Cook Everything, I threw together this easy but delicious blueberry crumble. So delicious!

You will need:

2 pints fresh blueberries

1 tsp ground cinnmon

1 tbsp lemon juice

2/3 cup brown sugar

5 tbsps cold unsalted butter, cut into bits

1/2 cup rolled oats (old fahshioned)

1/2 cup flour

1/4 cup shredded coconut (optional)

Dash salt

1. Preheat oven to 400F.

2. Toss the fruit with half the cinnamon, the lemon juice, and 1 tbsp of the brown sugar. Spread in a lightly buttered 8-inch square baking pan (or whatever pan you have available, really)

3. Combine all other ingredients – including the remaining cinnamon and brown sugar – with a pastry cutter, fork, or food processor until mixture is crumbly.

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